Strawberry Shortcake Cupcakes Recipe
Strawberry Shortcake Cupcakes start with a vanilla cupcake and are filled with fresh strawberries and topped with whipped cream. These are a fun cupcake version of the traditional strawberry shortcake recipe and everyone loves them!
Servings: 24 cupcakes
Calories: 235kcal
Cost: $5
Ingredients
- 24 vanilla cupcakes baked and cooled
- 1 pound strawberries
- 1 tablespoon (13g) granulated sugar
- 2 cups (474ml) heavy whipping cream
- ¼ cup (28g) powdered sugar
- 1 teaspoon vanilla extract
Instructions
- You can use my vanilla cupcake recipe or use a cake mix, or buy plain cupcakes from the store.
- Remove tops and hull strawberries. Dice strawberries finely. Toss with about 1 tablespoon sugar (optional).
- Place heavy whipping cream, powdered sugar, and vanilla in a large mixing bowl or bowl of a stand mixer. Beat at high speed until stiff peaks form.
- Hollow out a portion of the center of each cupcake. Fill with berries. Top with whipped cream.
- Frost these right before serving for best results.
Notes
Because the whipped cream frosting isn't stable, you'll want to be sure and fill and frost these the day you want to serve them. You can make the cupcakes ahead of time and freeze, but assemble them day of. Berries don't last long once washed and cut and whipped cream tends to weep after a day. Or use whipped cream frosting for a more stable topping.
Nutrition
Serving: 1cupcake | Calories: 235kcal | Carbohydrates: 28g | Protein: 3g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 28mg | Sodium: 148mg | Potassium: 85mg | Fiber: 1g | Sugar: 18g | Vitamin A: 315IU | Vitamin C: 11.3mg | Calcium: 72mg | Iron: 0.7mg